HFCS is Evil II
Since January, HFCS has been absent from my diet.
I can report the following:
When I eat, I get the full feeling (satiety) faster and it lasts for a LONG time.
Because of my war on HFCS, I have become an avid label reader... and I have found the following:
1. Food manufacturers like to disguise the fact that their products are sweetened with HFCS by using the term "Glucose-Fructose".
2. Food sweetened with "Crystalline Fructose" (the beloved Vitamin Water), inulin, iso-glucose, dahlia syrup, tapioca syrup, corn syrup, agave syrup, and even fruit fructose are all ways to disguise the fact the product is sweetened with Fructose.
3. There are many different products that contain excessive amounts of fructose (HFCS, et al.) Beware of bread, yogurt, soup, biscuits, frozen dinners / frozen food, canned food, stuffing mixes, breakfast cereals, breakfast pancake/waffles, cookies/cakes, crackers, ice cream, children's vitamins, cough syrup, candy bars, condiments like ketchup etc., drink mixes, jams, jellies, syrups, salad dressings, sauces and marinades, and snack foods and bars.
4. In short avoid processed foods.
5. If the label says the product is "Organic", HFCS cannot be used in the product, because it is not natural.
Here's what I've found about HFCS and it really makes sense to me:
Sucrose, or table sugar is made up of about 50% fructose and 50% glucose, and high fructose corn syrup is usually about 55% fructose and 45% glucose. How is it possible that that 5% difference can be so problematic? The reason is that in sucrose, the fructose is bound to glucose, but in high fructose corn syrup, there is much more free or unbound fructose, which interferes with the body's use of minerals like copper, magnesium, iron, calcium and chromium. Copper deficiencies, common in those that consume high amounts of high-fructose corn syrup, can lead to osteoporosis, heart arrhythmias, insulin resistance, anemia, and unhealthy connective tissue and arteries due to problems in collagen and elastin formation.
I can report the following:
When I eat, I get the full feeling (satiety) faster and it lasts for a LONG time.
Because of my war on HFCS, I have become an avid label reader... and I have found the following:
1. Food manufacturers like to disguise the fact that their products are sweetened with HFCS by using the term "Glucose-Fructose".
2. Food sweetened with "Crystalline Fructose" (the beloved Vitamin Water), inulin, iso-glucose, dahlia syrup, tapioca syrup, corn syrup, agave syrup, and even fruit fructose are all ways to disguise the fact the product is sweetened with Fructose.
3. There are many different products that contain excessive amounts of fructose (HFCS, et al.) Beware of bread, yogurt, soup, biscuits, frozen dinners / frozen food, canned food, stuffing mixes, breakfast cereals, breakfast pancake/waffles, cookies/cakes, crackers, ice cream, children's vitamins, cough syrup, candy bars, condiments like ketchup etc., drink mixes, jams, jellies, syrups, salad dressings, sauces and marinades, and snack foods and bars.
4. In short avoid processed foods.
5. If the label says the product is "Organic", HFCS cannot be used in the product, because it is not natural.
Here's what I've found about HFCS and it really makes sense to me:
Sucrose, or table sugar is made up of about 50% fructose and 50% glucose, and high fructose corn syrup is usually about 55% fructose and 45% glucose. How is it possible that that 5% difference can be so problematic? The reason is that in sucrose, the fructose is bound to glucose, but in high fructose corn syrup, there is much more free or unbound fructose, which interferes with the body's use of minerals like copper, magnesium, iron, calcium and chromium. Copper deficiencies, common in those that consume high amounts of high-fructose corn syrup, can lead to osteoporosis, heart arrhythmias, insulin resistance, anemia, and unhealthy connective tissue and arteries due to problems in collagen and elastin formation.